First of all take water and add citric acid, sugar, salt, and oil to it and dissolve the sugar and citric acid completely.

Sieve besan first then add semolina, turmeric powder, ginger and garlic paste to it and mix it well. Now start adding sugar and citric acid water to it and with the help of a whisk make a flowing consistency batter which can coat the back of the spoon. It should not be very thin or very thick. Now whisk it for 2 to 3 minutes. Cover and keep it to rest for 15 minutes.

While the batter is resting, add water to the steamer and start heating the water. Grease the baking tin or a plate and keep it ready.

After 15 minutes, add eno to the batter and pour a spoonful of water over it. Now whisk it for a minute. Now pour the mixture in the greased tin and put it in the steamer and cook it for 20 minutes. Do not open the lid for first 15 minutes. Add enough water in the steamer so that you do not have to open the lid during the cook.

Once it is cooked, turn off the heat and let it stay just like that for another 15 minutes in the steamer. Now take it out from the steamer and cut it into pieces.

To prepare the tadka, heat oil and add mustard seeds to it. When it crackles, add hing, green chillies and curry leaves to it. Now add sugar, salt and lemon juice to it along with water. Bring it to a boil and turn off the heat. Pour this tadka over the prepared khaman and let it soak for 5 minutes.

Serve khaman dhokla along with green chutney and a hot cup of tea or coffee as breakfast or a snack.